This is a very quick and easy dish with a lovely piquant tomato sauce.
In a large frying pan, cook off some pancetta, then in the same pan soften a finely chopped onion and red pepper.
When the pancetta, onions and pepper are nearly cooked, add a good splash of balsamic vinegar, then as this boils add a blended tin of tomatoes (or you could use passata if you want to). Add some tomato puree and sliced mushrooms. Leave to simmer for at least twenty minutes and preferably a little longer. Towards the end add some chopped fresh parsley.
When you are nearly ready to eat, cook the pasta. With a tomato sauce I much prefer to use a dried pasta (and use fresh pasta with a cream based sauce). With this recipe I used De Cecco Fusilli.
When the pasta is cooked, drain and toss the pasta in the sauce.
Serve with freshly grated parmesan and ground black pepper.
If you like to you could add some black olives or anchovies to the sauce, I prefer not to due to the saltiness of these ingredients.
One of the key things about cooking chicken this way is that it stays really nice and moist with lots of flavour.
Firstly take four chicken thighs, now you could use a whole chicken, half chicken or other chicken pieces. I much prefer chicken thighs over the breast meat as it has a lot more flavour (in my opinion).
Today I roasted some pancetta covered organic chicken thighs on a bed of onions, red pepper, mushrooms and courgettes. This was splashed with some olive oil and seasoned with black pepper.
Whilst this was in the oven, I softened in a frying pan, some finely chopped onion with pancetta. When the onion was nicely soft, I added some red wine and beef stock before simmering it down. Beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.
When I was happy with the sauce I whisked in some butter (with a fork as it happens rather than a whisk) and then added a tin of Epicure Organic Puy Lentils. I needed to add a bit more stock at this point.
I was really impressed with the Epicure Organic Puy Lentils and will certainly be buying them again, I guess it would be potentially tastier to use dried lentils, but I personally was quite happy with the tin.
So I put the lentils on the plate, placed the chicken on top and surrounded it with the roasted vegetables. I served this along with carrots and green beans.